Recipes from InstaPost (16/9/20)

Pear & Chocolate Tarte

  • Make up enough pate brisée pastry to line a 24” tart dish.
  • Finely chop 150g dark chocolate chips & spread around the bottom.
  • Peel & chop 3 pears to create a ‘flower’ effect.
  • To make the custard – combine 1 egg, 1 egg yolk, 125ml cream & 1 tsp vanilla extract together in a bowl & carefully pour on and around the pears.
  • Bake the tart for 10 minutes at 200C, then reduce the temperature to 180C for an extra 15-20 minutes until the pears start to caramelise.
  • Enjoy with some double cream 😋.

 

Spiced Pear Chutney

  • In a saucepan, combine 200g Demerara sugar, 200ml Cider Vinegar, 100ml perry cider, 1 tsp mixed spice, 1 tsp ground cumin, 1 tsp grated ginger & 2 red onions chopped and bring to the boil.
  • Peel & chop up 10 pears.
  • Finely chop 2 de seeded red chillis
  • Add the pears & chillis to the saucepan & simmer for 40 minutes until the liquid is syrupy.
  • Stir in 50g sultanas.
  • Leave to cool & then pour into sterilised jars.
  • Fab with a curry or cheese 😊.

 

Pear & Banana Bread

  • In a bowl, combine 100g melted unsalted butter, 3 mashed ripe bananas & 100g golden caster sugar.
  • Stir in 2 ripe pears which have been chopped up & dusted with flour, 1 tbsp maple syrup, 1 beaten egg & 1 tsp vanilla extract.
  • Sift & fold in 150g plain flour & half a tsp bicarbonate of soda.
  • Optional extra; add 100g chocolate chips.
  • Bake at 180C for 1hr-1hr 15 until a skewer comes out clean.
  • Cool in the tin.
  • Enjoy as a tea-time treat 🤤.

 

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